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Method for processing acid cured cheese

A processing method and technology of sourdough cheese, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of inability to meet consumer diversification, hard milk bumps, poor palatability, etc., and achieve a processing method that is easy to master and suitable for Promotion, strong palatability effect

Inactive Publication Date: 2008-12-10
SHIHEZI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unable to meet the diverse needs of consumers
At the same time, milk lumps produced by traditional methods are usually hard, generally sour in taste, and poor in palatability, which many consumers cannot accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Pretreatment of raw milk:

[0028] Fresh milk requires normal color and flavor, no antibiotics and other impurities, acidity of 18°T, standardization: adjust the milk fat of milk to 2.8-%, so that the milk fat rate is 0.74,

[0029] (2) Sterilization of raw milk:

[0030] Put the standardized raw milk directly into the cheese tank for sterilization, the sterilization temperature is 85°C, and the time is 5min.

[0031] (3) Add lactic acid bacteria starter and ferment:

[0032] When the sterilized milk is cooled to 38°C, add a starter, the amount of which is 5%. During the addition, it should be added while stirring, fully stirred to make it evenly mixed, and the fermentation time is 3 hours. The starter is Lactobacillus helveticus and thermophilic streptococcus mixed starter, the ratio of the two is listed as 1:1.

[0033] (4) Cutting and draining whey:

[0034] When the pH value of the fermented curd drops to 4.4, start cutting, use a cheese knife to cut the cur...

Embodiment 2

[0046] (1) Pretreatment of raw milk:

[0047] Fresh milk requires normal color and flavor, no antibiotics and other impurities, and an acidity of 18°T. Standardization: adjust the milk fat of milk to 3.0%, so that the milk fat rate is 0.76,

[0048] (2) Sterilization of raw milk:

[0049] Put the standardized raw milk directly into the cheese tank for sterilization, the sterilization temperature is 95°C, and the time is 3min.

[0050] (3) Add lactic acid bacteria starter and ferment:

[0051] When the sterilized milk is cooled to 40°C, add a starter, the amount of which is 3%. During the addition process, it should be added while stirring, fully stirred to make it evenly mixed, and the fermentation time is 3 hours. The starter is from Xinjiang Nationality Lactobacillus helveticus isolated from dairy products and Streptococcus thermophilus mixed starter, the ratio of the two is listed as 1:1.

[0052] (4) Cutting and draining whey:

[0053] When the pH value of the fermente...

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PUM

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Abstract

The invention provides a processing method for acid-coagulant cheese. The method provided by the invention comprises the steps as follows: TTC negative test is checked by sensing; after the test result is approved, the raw cow milk with the acidity of 18 degree T is checked and standardized; subsequently, the acid-coagulant cheese is obtained after the processes as follows: sterilizing, fermenting, cutting, whey draining by hoisting bags, putting into a die and forming, drying, squeezing and forming, etc. The acid-coagulant cheese provided by the invention has the advantages that the taste is suitable for most consumers in China, the processing method is easy to be handled and suitable for generalization and applicable for industrialized production and has strong palatability.

Description

Technical field: [0001] The invention relates to a processing method of curd cheese. Background technique: [0002] Cheese is a nutritious food. At present, there are not many companies producing cheese in China. There are very few cheese and related products on the market. The production methods are mainly based on foreign production methods. [0003] Our country has a long history of cheese production. The cheese products of various ethnic minorities, such as Mongolian milk tofu, Kazakh yogurt lumps, Tibetan milk lumps, Qula, and Bai milk fans, are very distinctive. However, these traditional Cheese is mostly produced by hand at home. There is no large-scale output and stable market. Natural fermentation is mostly used. The quality of specialty cheeses in different regions varies greatly. Can not meet the needs of consumers to consume diversification. At the same time, milk lumps produced by traditional methods are usually hard, generally sour in taste, and poor in palat...

Claims

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Application Information

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IPC IPC(8): A23C19/00
Inventor 李开雄贺家亮邓艳赵红霞李星科李应彪
Owner SHIHEZI UNIVERSITY
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